Make Apiary's Citrus Cured Salmon Benedict
As promised in our weekly dining newsletter, we bring you the recipe for Citrus Cured Salmon Benedict with trout roe and hollandaise sauce on a grilled brioche from Scott Bryan, the chef at Apiary, which is still excited about its newish brunch menu.
Says Chef Bryan about his dish: "I wanted to do a Benedict because I think it's a nice brunch dish. [This version] has nice acidity from the hollandaise, nice richness from the salmon, and a saline quality from the trout roe. I think it's a good combo, a tasty dish, yet straight forward." We agree!
Citrus Cured Salmon Benedict with trout roe and hollandaise sauce on grilled brioche
4 slices of grilled brioche (3/4" thick) 12 oz smoked salmon (citrus cured, if possible) 2 oz trout roe 4 soft poached eggs 1 cup hollandaise sauce (recipe to follow) fresh chives and tarragon sprigs to garnish
For the hollandaise sauce:
4 egg yolks 1 cup white wine 1/2 cup white vinegar 1/2 cup sliced shallots 12 oz clarified butter salt, freshly ground black pepper, and cayenne pepper, to taste
In a saucepan over medium-high heat, combine the wine, vinegar and shallots, and reduce to 1/4 cup of liquid. Add the reduction to the egg yolks, which should be at room temperature. Season the mixture and, over a double boiler, beat it until it's the consistency of mayonnaise. Then, slowly stream in the butter until incorporated, beating continuously. Thin with water, if needed.
Place 3 oz of salmon on top of each piece of toasted brioche. Top with a poached egg, and spoon the hollandaise over the egg. Garnish with trout roe, chives and tarragon sprigs, and serve immediately.
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